Cooked Steak-How To Cut Perfectly?
Do you know that proper cutting of steak is just as essential as cooking it to the right internal temperature? You might think it’s easy to prepare a steak, but actually, you need to do a lot of things to get a perfect eating experience. After buying the best steak, you need to cook it at the proper temperature. When the cooking is completed and has kept for 15-20 minutes, you think that all the significant parts are done, right? Not so much! Because cutting a cooked steak is the final crucial step.
Here The Entire Thing You Need To Know About Appropriately Cutting Cooked Steak:
Let The Mutton Rest:
Professionals always talk about some ways to let steak respite for taste and flavor. But it is also essential to make the steak for cutting the meat. When your steak is hot and first removed from the heat, the meat is both overly and uneven tender and the juices are all spread near the surface. As the meat rests, the internal surface of the steak improves, and the juices redistribute. Thus, if you cut and try your steak instantly after catering, it looks like a mushy disaster. But if you cut the steak after letting the beef rest for 10-15 minutes, it will be the best for cutting.
Use The Best Tools-Cooked Steak:
For cutting your steak, you will need to use a sharp knife. Moreover, it would be best if you avoided a bread knife because it will shred and rip the steak as you slice it.
When cutting a steak, it’s also essential that you always use your serving fork or tongs. While steaks are oily and hot, they are tight, and you can’t hold them with your hand, and that’s why you should use something significant and stable like tongs to keep the steak while you cut.
Trim The Fat-Cooked Steak:
Meat fat is very delicious, but it is not accessible to it. Mutton fat does not entirely leave, and it’s a very repulsive consistency to chew and try. So, for a more enjoyable eating experience, you should spruce the fat off the steak.
Cut Against The Grain:
Cutting a steak with the grain is one of the most common mistakes to do. You can recognize the meat the same manner you would in wood, and avoid the direction in which the connective tissue is traveling. It would be best if you keep your knife at right angles to the grain of the meat. You can also slice at a diagonal to allow your steak to preserve most of its juices.
For cutting a cooked steak accurately, use the kitchen chef knife. It has a manganese clad and cuts your food quickly.
To conclude, the best way to make a perfect and tasty meal is trying making it again and again. Use the same cooking equipment and the same butcher for cutting steak and keep trying. As long as you are doing practice, the better result you will get.